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Evaluation of Odor and Physicochemical Properties in Sheep Placenta Processed With Different Drying Methods
Jing Zhu1,2, Yuqing Fan1,2, Jiale Du1,2
1Research Center for Traditional Chinese Medicine Resources and Ethnic Minority Medicine Jiangxi University of Chinese Medicine Nanchang China.
Food Science & Nutrition
|April 22, 2026
Summary
Vacuum freeze drying (VFD) best preserves sheep placenta quality, maintaining appearance, nutrients, and reducing odor. This method is scientifically superior for functional food processing compared to hot air drying or baking.
Area of Science:
- Food Science
- Biotechnology
- Pharmacology
Background:
- Sheep placenta is a functional food with pharmacological benefits.
- Conventional drying methods compromise sheep placenta quality.
Purpose of the Study:
- To identify the optimal drying method for sheep placenta.
- Evaluate the effects of hot air drying (HAD), baking (BK), and vacuum freeze drying (VFD) on sheep placenta quality.
Main Methods:
- Drying methods: HAD, BK, VFD.
- Quality assessment: Appearance, physicochemical properties (colorimetry, texture analysis, NMR, amino acid profiling), odor (GC-MS, electronic nose).
- Statistical analysis: Mantel test, Pearson correlation, TOPSIS.
Main Results:
- VFD samples showed higher lightness, intact microstructure, and better essential amino acid retention.
- VFD significantly reduced fishy odor compared to HAD and BK.
- Multimethod analysis confirmed VFD as the most effective drying process.
Conclusions:
- Vacuum freeze drying (VFD) is scientifically preferable for preserving sheep placenta quality.
- VFD minimizes quality degradation, offering valuable insights for functional food processing.
- Optimal drying is crucial for sheep placenta's pharmacological applications.
